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Lamb stew with eggplant and tomatoes

Lamb Stewed with Eggplant and Tomatoes

Love lamb? Then this recipe is definitely for you! When I discovered the pairing of lamb and eggplant, I fell head over heels. But that's not all — this recipe uses another wonderful combination: lamb and mint. I read somewhere that lamb and mint is a classic match, like apples and cinnamon. I couldn't wait to try it, especially since I still had dried mint left over from summer! It turned out absolutely stunning, and it's well worth making — all the more so because it's really not hard to pull off.

nasstin

Recipe author

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Composition / ingredients

Servings:

Lamb

500

Eggplant

500

Tomatoes

350

Onion

150

Garlic

Ground black pepper

Mint (dried)

Basil (dried)

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 7 g

Fats 39 % 7 g

Carbohydrates 22 % 4 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's what you'll need. Rinse the vegetables and the meat.
Step 2:

For seasoning I went with basil, which pairs beautifully with eggplant, and mint, which rounds out the lamb.
Step 3:

Cut the lamb into bite-size pieces — no need to be precise.
Step 4:

Cut the onion into quarter-rings.
Step 5:

In a skillet with hot vegetable oil, brown the lamb over high heat for about 10 minutes.
Step 6:

Then add the onion and keep frying for another 10 minutes.
Step 7:

Meanwhile, cut the eggplant however you like — I diced mine. If your eggplant is bitter, cut it ahead of time, salt it generously, and let it sit for half an hour so the bitter juices drain off. Mine wasn't bitter.
Step 8:

Add the eggplant to the skillet with the lamb and onion.
Step 9:

Turn the heat down and simmer, covered, over low heat for 20 minutes.
Step 10:

Partway through, you can add a splash of liquid if it looks dry.
Step 11:

While that's going, dice the tomatoes.
Step 12:

Crush the garlic with the flat side of a knife and mince it finely. Set it aside for now — you'll need it near the end.
Step 13:

Add the tomatoes to the meat and eggplant.
Step 14:

Add the spices and salt. Simmer, covered, for another 20-30 minutes until the meat is tender. That's it for the hands-on part — now just soak up the amazing aroma and wait!
Step 15:

Five minutes before it's done, stir in the garlic.
Step 16:

Five minutes later, turn off the heat.
Step 17:

The lamb with eggplant and tomatoes is ready, and the aroma is simply magnificent!
Step 18:

Spoon it onto a plate and garnish with fresh herbs; potatoes or rice make a great side. Fresh herbs aren't in season right now, but this dish would be lovely with purple basil or cilantro. Enjoy!